Meatless Meatballs and Spaghetti Squash. Photos by Michelle Stark, Times Food Editor.
This meal is so healthy, I am not even sure how itís so delicious. Itís a perfect plate for Meatless Monday: filling yet fun, with "meatballs" made out of crushed nuts and strands of spaghetti squash. The whole thing freezes surprisingly well, too, just note that the squash will be a little watery upon defrost.
Meatless Meatballs and Spaghetti Squash
1 spaghetti squash
1 cup almonds or walnuts
2 cloves garlic
2 tablespoons dried parsley
1 cup shredded Parmesan cheese, plus more for serving
1 cup panko breadcrumbs
2 large eggs
Marinara sauce, storebought or homemade, for serving
Fresh basil, for serving
Heat oven to 400 degrees. Cut spaghetti squash in half lengthwise and place on a baking sheet covered with foil. Drizzle with olive oil, season with salt and pepper, and roast squash for about 30 minutes, or until tender.
In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the parsley, some salt and pepper to taste, Parmesan and breadcrumbs, and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Squeeze with your hands if itís still a bit crumbly. Roll into balls about the size of a golf ball, packing them just firmly enough so that they hold together. Place them on a plate.
In a skillet, heat about a ľ inch olive oil over medium-high heat. Working in batches, cook the balls, turning them, until theyíre golden brown on all sides. Meanwhile, add marinara sauce to a saucepan and heat on low until warm.
Remove squash from oven and pull a fork across the flesh repeatedly to create spaghetti-like strands. Divide squash and balls between desired amount of servings, and top with marinara sauce, additional cheese and basil. Serves 2 to 4.
Source: Michelle Stark, Tampa Bay Times; meatballs adapted from a recipe by Molly Yeh